Spirit Run

[Walshie]

Over the summer I ran UJSM and ended up with 5 gallons of low wines through stripping runs only. On sample, some were OK in flavour, some were horrible.

In mid November, I did a second distill through my new parrot (wow is copper expensive these days) and ended with 13 quarts front to back. Proof ranged from 156 and ended at 90. I probably could have got more out but I was out of patience and it was getting cold outside. I was shocked at how clean it came out. More clear than tap water.

Early December, we cut a little from each jar to around 80P and sampled. Jars 1 and 13 were truly NFG. Just awful. We ended up keeping jars 2,3,6,8-12 for cutting. That was done on December 5. Total was 12 quarts @ 90P.

I'm biased obviously but its not half bad. For comparison, there is a distillery nearby (Limited Distillery in Niagara on the Lake) that makes a sour mash. Similar smells but mine is sweeter imo.

Jars 5 and 7 were set aside and I'm going to attempt a limoncello over the winter. I'm not sure what happened to Jar 4, it was so bitter and will join 1 and 13 in next year's runs.

I've had a great year experimenting with my new hobby and truly look forward to next year, applying my lessons in time commitments, mixology, labour and fun.

[zed255]

Glad to hear you are having some success!

[SassyFrass]

You let that likker rest for a few months and taste again. You might be suprised at the difference.

[Walshie]

You let that likker rest for a few months and taste again. You might be suprised at the difference.

Tough to do but I've set 3 qts aside for a while.

[zed255]

You just have to ferment and distill more, that way you have something to satisfy right away and you have something to put away. I was much the same when I started, eager to get into my makings. Once you get a few runs in your methods will improve and it will get easier to make more. Your increasing experience will also begin to show too.

[SassyFrass]

You let that likker rest for a few months and taste again. You might be suprised at the difference.

Tough to do but I've set 3 qts aside for a while.

A wiser feller than I once said...
" Toughest thing to get into a jar of likker is patience."
Or words to that effect.

[tombombadil]

Congratulations on your first spirit run!
Now get to work making more.

[Walshie]

Congratulations on your first spirit run!
Now get to work making more.

Too cold. But I assure you, as soon as temp is reasonable in the spring the corn is going back in the bucket.

[Deplorable]

Congratulations on your first spirit run!
Now get to work making more.

Too cold. But I assure you, as soon as temp is reasonable in the spring the corn is going back in the bucket.

Don't wait for good weather to start. Ferment now, and store the wash in buckets for fair weather days when you can run your still. Letting the fermented wash sit after racking off the grain bed will improve the character, and you can build up some stock for stilling later.

[Walshie]

Congratulations on your first spirit run!
Now get to work making more.

Too cold. But I assure you, as soon as temp is reasonable in the spring the corn is going back in the bucket.

Don't wait for good weather to start. Ferment now, and store the wash in buckets for fair weather days when you can run your still. Letting the fermented wash sit after racking off the grain bed will improve the character, and you can build up some stock for stilling later.

My boss says no way in the house. How cold can it by until fermentation stops? I live in Niagara, night temps around -10 C but it would be in my shed or garage which gets to ??? sometimes below freezing.

[Deplorable]

Brrr. Sounds like you need to build a ferment chamber to keep your buckets warm. I ferment in the garage in a 32g brute, but the garages hasn't gotten below 42. Reflectix and wool blankets with a heat mat keep the temps in Ale yeast fermenting temperatures.
Once fermenting is done you'll get good results clearing the wash in that cold weather.

[zed255]

Well it is said a happy wife makes for a happy (or happier at least) life, so if the missus says no in the house... Guess I'm lucky, I get to do it all in the house, small runs in the kitchen even!

[The Baker]

Deplorable said, 'Sounds like you need to build a ferment chamber to keep your buckets warm.)

My wife's brother makes beer (from kits; saves me money because when the family call I have a stock of his popular beer instead of buying it).
Ginger beer too which is great for me, I don't drink beer...
Anyway...
He has an old (actually not old, the neighbours just did not want it because they got a nice new one) refrigerator as a fermentation box.
The cooling system works.
He cut a hole between the freezer box and the main chamber. Dunno why but he says it works better.
He has installed a heater, and a sensitive temperature controller.
So the temperature is controlled within a small range between the heater and the cooling system...
Works fine and cost very little, he was given the refrigerator.
My son has started making cider (and beer) and has set up the same fermentation system.
So they have no problems with the weather...

Geoff

[Corsaire]

I've got something similar.
I've got one of those old fridges, with a latching door and built like a tank.
The motor was already gutted by a previous owner but it's well insulated. I installed a small heater controlled by a stc 1000.

It takes a lot of place for the two buckets it can hold, but it works well in my uninsulated shed. It's around freezing now. I also like how it looks